A splendid 18th-century house with period charm intact, you pass under the laurel-covered façade to discover a cosy, chatelaine atmosphere, Louis XV armchairs, imposing stone fireplace, beamed room, plates on the walls, subdued lighting... In the kitchen, the hotel-restaurant serves traditional Berry dishes such as an œuf meurette, razor clams, sea almonds and Spanish mussels au gratin, calf's head and tongue with gribiche sauce, and crème caramel with eggs and farm milk. Sancerre wines of course.